Perfect Roasted Eggplant

Perfect Roasted Eggplant
(Caramelized, Never Mushy!)

KEY INFO:

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Servings: 4 (as a side dish)
• Difficulty: Easy
• Dietary: Vegetarian, Vegan, Gluten-Free

EQUIPMENT NEEDED:

• Large baking sheet
• Parchment paper or aluminum foil
• Sharp knife
• Cutting board
• Mixing bowl
• Pastry brush (optional)

INGREDIENTS:

• 2 medium eggplants (about 1 pound/450g each)
• 3 tablespoons (45ml) olive oil
• 1 teaspoon (5g) kosher salt
• ½ teaspoon (2.5g) black pepper
• 2 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 teaspoon (5g) paprika (optional)

METHOD:

1. Preheat oven to 425°F (220°C)
2. Cut eggplants into 1.5-inch (4cm) cubes – larger pieces prevent mushiness
3. Place cubes in mixing bowl, drizzle with olive oil and seasonings
4. Toss thoroughly until evenly coated
5. Spread on lined baking sheet – crucial: leave space between pieces
6. Roast for 35-40 minutes, flipping halfway through
7. Check doneness at 30 minutes – eggplant should be golden brown and tender when pierced

CRUCIAL TIPS:

• Never crowd the pan – this leads to steaming instead of roasting
• Cut pieces larger than you think you should
• Use enough oil – eggplant absorbs it quickly
• Look for golden-brown edges as your doneness indicator

STORAGE & VARIATIONS:

• Keeps 3-4 days refrigerated
• Freezes well for up to 1 month
• Try adding:
  • Za’atar seasoning
  • Balsamic glaze finish
  • Crumbled feta
  • Fresh herbs (basil, mint, parsley)

COMMON MISTAKES:

• Cutting pieces too small
• Using too little oil
• Overcrowding the pan
• Not preheating the oven fully

This method guarantees perfectly roasted eggplant every time – crispy outside, creamy inside, with no bitterness or mushiness. Perfect as a side dish or as part of a Mediterranean mezze platter.